Method development for the determination of calcium, copper, magnesium, manganese, iron, potassium, phosphorus and zinc in different types of breads by microwave induced plasma-atomic emission spectrometry. [electronic resource]

By: Contributor(s): Producer: 20160922Description: 245-8 p. digitalISSN:
  • 1873-7072
Subject(s): Online resources: In: Food chemistry vol. 200
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Publication Type: Journal Article

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